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Chocolate Meringue Pie

Source of Recipe

From "The Foster's Market Cookbook" by Sara Foster


Recipe Introduction

"My mother has been making this pie for as long as I can remember. It's homey, easy to make, comforting, and truly delicious."

List of Ingredients

â—¦ 1 ¼ cups plus 3 tablespoons sugar
â—¦ 2 tablespoons all-purpose flour
â—¦ ½ cup unsweetened cocoa powder
â—¦ 2 cups milk
â—¦ 2 tablespoons cornstarch
â—¦ 4 large eggs, separated
â—¦ 1 teaspoon pure vanilla extract
â—¦ 4 tablespoons (½ stick) unsalted butter, cut into ½-inch pieces
â—¦ 1 prebaked pie crust
â—¦ 1 tablespoon sugar, to garnish, optional


Recipe

Preheat the oven to 350 degrees.

Combine 1 ¼ cups of the sugar, flour, and cocoa in a bowl and stir to mix. Set aside. Whisk together the milk, cornstarch, and egg yolks in a separate bowl until well mixed. Slowly add the milk-egg mixture to the flour mixture and whisk to blend thoroughly.

Add the filling mixture to a saucepan and cook and stir over low heat 8 to 10 minutes, until the mixture becomes thick and smooth. Remove from the heat and stir in the vanilla and butter. This can be made several days in advance and refrigerated, with plastic wrap placed on the surface of the filling to prevent a film from forming.

Whip the egg whites in a bowl with an electric mixer for 2 to 3 minutes, or until soft peaks form. Add the remaining sugar and beat just to mix. Pour the filling into the prepared pie crust. Top with the beaten egg whites, spreading evenly to cover the chocolate mixture. Sprinkle with additional sugar if desired.

Bake 5 to 7 minutes, until the meringue topping is golden brown. Remove the pie from the oven and cool for 2 hours before slicing.

Makes one 9-inch pie,
Serves 8 to 10